Description
This Fried Cornbread Recipe offers a crispy, golden-brown twist on traditional cornbread, cooked in a skillet with vegetable oil to create a deliciously crunchy exterior and tender interior. Perfect as an appetizer or side dish, these bite-sized fried cornbread pieces are quick to prepare and sure to delight with their hearty cornmeal flavor and subtle sweetness.
Ingredients
Scale
Dry Ingredients
- 1 ½ cup cornmeal
- ½ cup self-rising flour
- 1 ½ teaspoon baking powder
- 1 ½ teaspoon kosher salt
- 2 teaspoons granulated sugar
Wet Ingredients
- 1 cup buttermilk
- 1 large egg
- ½ cup vegetable oil (divided)
Instructions
- Mix Dry Ingredients: In a large bowl, combine the cornmeal, self-rising flour, baking powder, kosher salt, and granulated sugar. Use a fork to mix these ingredients evenly, ensuring they are well incorporated.
- Combine Wet Ingredients and Form Dough: In a measuring cup, whisk together the buttermilk and large egg until blended. Pour this wet mixture into the bowl with the dry ingredients and stir until no dry spots remain. The mixture should form a dough rather than a batter, indicating proper consistency.
- Heat Oil in Skillet: Add ¼ cup of vegetable oil to a 10-inch skillet and heat it over medium heat. The oil should be hot enough to sizzle a small amount of dough when added, but not smoking.
- Fry Cornbread Pieces: Using a heaping tablespoon, portion the dough into the hot oil, cooking three or four pieces per batch. Fry each side for 2-3 minutes until the pieces turn golden brown and develop a crispy crust. Flip carefully to cook the other side evenly.
- Drain and Continue Cooking: Remove the fried cornbread from the skillet and place them on a paper towel-lined plate to drain excess oil. When about halfway through your batches, add the remaining ¼ cup of vegetable oil to the skillet to maintain the correct frying temperature and ensure all pieces cook properly.
- Serve: Once all pieces are cooked and drained, serve the fried cornbread immediately. It works great as an appetizer or a flavorful side dish to complement many meals.
Notes
- Ensure the oil is at the right temperature before frying to avoid greasiness or undercooked centers.
- Use fresh vegetable oil for best flavor and crispiness.
- You can adjust the size of the cornbread pieces based on your preference but keep cooking time consistent.
- Serve warm for optimal texture and taste.
- Paper towels help absorb excess oil for a less greasy finish.
